These chubby little vegan truffles make a perfect replacement for the beloved peanut butter ball. A perfect treat to have on hand for allergy friendly holiday gatherings. This peanut-free version is packed with a healthier nut butter and the high-fiber, high-protein punch of coconut flour. That way you don’t have to feel guilty when you pop one too many!
Creamy Almond Butter Balls: A holiday recipe makeover of the traditional Peanut Butter Ball
- 2 cups (16 ounces) creamy almond butter (I use Barney Butter, a “peanut-safe” variety)
- 3 tablespoons coconut oil, melted**
- ¼ cup coconut flour*
- pinch of salt
- 1 ¼ cups powdered sugar (use a corn-starch free brand if you are corn-free)
- 1 ½ cups gluten-free crispy rice cereal, such as Erewhon
- 1 – 12 ounce bag of semi-sweet chocolate chips of your choice
- 2 tablespoons non-hydrogenated shortening**
* This recipe will also work with your favorite gluten-free flour mix if you don’t have coconut flour.
** If you eat dairy, feel free to substitute butter for the coconut oil and the non-hydrogenated shortening in the chocolate coating.
→ In a mixing bowl, combine the almond butter, melted coconut oil, coconut flour, salt, and powdered sugar. Mix with a large spatula until well combined.
→ Add the crispy rice cereal and stir until thoroughly distributed.
→ Chill for 2-3 hours.
→ Working with 1 tablespoon of dough at a time, form round, smooth balls with your hands. You need to work quickly since the dough will melt in the warmth of your hands. You can dust your hands with a bit of gluten-free flour or tapioca starch to keep things less sticky. Place the dough balls on a sheet pan and chill for 30 minutes before dipping.
→ While the dough is chilling, slowly melt the chocolate chips and shortening in a double boiler (or you can use your microwave). Stir until smooth and shiny. Allow to cool for about 10 minutes before dipping the candy balls.
→ Give the chocolate one more quick stir and then dip the chilled candy balls one at a time into the chocolate. I use a large fork and give each ball a couple of bounces on the fork to allow excess chocolate to fall before I transfer them to a wire rack or sheet pan that has been lined with parchment.
→ Garnish with crisped rice and chill for 30 minutes before serving. These store well in an airtight container in the refrigerator. A great holiday treat to make ahead and have on hand for last minute guests, if they last that long!